The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment
| Autor: | Wenhao Li, Kun Zhao, Luzhen Jing, Hao Jiang, Bo Zhang, Hao Wu, Min Gou, Yu Liu, Chunyan Su, Guoquan Zhang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Moisture Starch food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Modified starch Crystal chemistry.chemical_compound Wheat starch Crystallinity 0404 agricultural biotechnology chemistry 010608 biotechnology medicine Food science Solubility Swelling medicine.symptom Food Science |
| Zdroj: | LWT. 129:109399 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109399 |
| Popis: | To explore the mechanism of heat-moisture treatment on starches and innovate the starch modification method, the wheat starch-water suspensions were subjected to repeated and continuous heat-moisture treatment (RHMT and CHMT) and investigate the changes and connections of molecular, morphological and physicochemical properties. The results showed that treated starches had many scallops but their shape unchanged compared with native starch. Primarily, the molecular weight emerged an increasing trend of modified starch as the time prolonged, which induced the changes of physicochemical properties. The crystal form of treated starches did not change but their crystallinity decline. The viscosities and swelling force of modified starch decreased while solubility, pasting temperatures and in vitro digestibility increased than that of native starch. The RHMT exhibited a more obvious effect in molecules rearrangement and the RHMT starch had a lower molecular weight, which could be used as a great potential to modify the starch physicochemical and functional properties. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect